Shrimp and Scallop Ceviche
The length of time you marinade the proteins in citrus is really dependent on the quantity, quality, and your personal tastes. If you have small amount sashimi grade fish, you would be perfectly fine with marinating it for only minutes. We typically make a large batch so we marinate ours for at least an hour.
Scallop and Shrimp Ceviche (serves 8-10)
- 1 lb shrimp (headless, peeled and deveined)
- 1 lb scallops (bay scallops or divers scallops)
- 1/2 cup diced mango
- 1/2 cup diced bell peppers
- 1/4 cup diced red onions
- mint or cilantro leaves, coarsely chopped
- ~2 cups of lime or lemon juice (or do a combination with pineapple!)
- 1-2 jalepenos, deseeded and finely diced
- sea salt/Kosher salt and freshed cracked pepper
The key to even cooking of the proteins is that all the pieces of shrimp and scallops should be about the same size. If you’re using bay scallops, cut the shrimp to equal size. If you’re using diver scallops, cut into small cubes and similarly cut the shrimp the same size. The smaller the pieces, the quicker it will “cook” but don’t cut it too small.
Add about 1 and 3/4 cups of lime/lemon juice in mixing bowl with the prepared shrimp and scallops. Mix well and press a sheet of saran wrap over the mixture to keep it submerged. Refrigerate for about 1 hr or until shrimp and scallops become opaque.
In the meantime, prep the red onions, mangos, red bell peppers, jalepenos, and mint leaves.
When shrimp and scallop mixture is ready, drain the citrus. Toss in the red onions, mangos, red bell peppers, jalepenos and mix well with the remaining 1/4 cup of fresh lime juice. Now add Kosher salt or fresh cracked sea salt to taste as well as fresh cracked pepper. Finally toss in chopped mint and serve.
Another stop on our recent vacation: Antelope Canyon, Page Arizona